Lesley Stowe

Stefan Read in the Olympic finals of the Large Hill!

lindayorke — Sat, 20 Feb 2010 06:46:06 +0000

Stefan Read jumping in the Olympic finals of the Large Hill at Whistler Saturday, February 20!!

Lesley’s ideas for a great Olympic party!

lindayorke — Wed, 03 Feb 2010 18:23:32 +0000

Lesley’s come up with tips for Olympic-themed celebrations. Click here to download the PDF.

Lesley had the opportunity to watch the Ski jumpers in action!

aysha — Wed, 06 Jan 2010 19:33:03 +0000

Matthew Rowley, Stefan Read, Eric Mitchell, Yukon deLeeuw, Atsuko Tanaka, Mackenzie Boyd-Clowes, Katie Willis, Trevor Morrice and Lesley Stowe

Trevor Morrice

Katie Willis

Stefan Read

Katie Willis and Lesley Stowe

Eric Mitchell, Gillian Scott and Trevor Morrice

Lesley Stowe Fine Foods At Feast of Fields

aysha — Wed, 06 Jan 2010 19:31:00 +0000

Lesley Stowe Fine Foods was thrilled to attend the 2009 Feast of Fields event.

Lesley Stowe Goes To Whole Foods In Colorado For Canada Day

aysha — Mon, 26 Oct 2009 17:50:56 +0000

Lesley and Suzanne help Whole Foods Celebrate Canada day In Denver Colorado!

Lesley Stowe Fine Foods is the official sponsor of the Canadian Ski Jumping team.

isabelle — Wed, 29 Apr 2009 08:48:13 +0000

Lesley Stowe Fine Foods is thrilled to announce their official sponsorship of the Canadian Ski Jumping team. With essential funding needed to strengthen and advance the sport, their generous sponsorship is helping to secure a future for ski jumping in Canada.

Beyond financial support, Lesley is sharing her passion for the culinary arts with Canada’s premier athletes offering tips for easy, healthy and delicious meals that will keep them fit and flying high off the ramps.

“I have always been a skiing enthusiast, but never knew the talent, drive and courage it demands until seeing these young athletes. From the first competition I attended, I was amazed at the grace and artistry of the sport and knew I wanted to help Canada’s teams go the distance,” said Stowe. “A healthy diet is an integral part of improving athletic performance and I am excited to share the tasty and nutritious meals I’ve created just for these athletes to help keep them in top training condition. I look forward to seeing if they are as smooth in the kitchen as they are on the hills!”

With Ski Jumping Canada severely under-funded, the sponsorship will support everything from coaching expenses and travel to training equipment and team clothing. With hopes of becoming medal contenders at the Olympic Winter Games, Stowe’s support brings Canada’s team one step closer to the podium and a place amongst fellow world-class ski jumpers.

“Without the support from Lesley Stowe, we could not continue the high-level training and coaching required to remain competitive in this sport,” said Brent Morrice, chairman of Ski Jumping Canada. “This sponsorship presents an incredible opportunity for these elite athletes to reach new heights after so much hard work and dedication to their sport. We are proud to be named Lesley Stowe Fine Foods’ Canadian Ski Jumping Team and can’t wait to see what new milestones we can achieve.”

Death by Chocolate with Raspberry Splash

isabelle — Thu, 24 Jul 2008 20:43:57 +0000

Ingredients

15 oz best-quality bittersweet chocolate (Valrhona or Callebaut work well)
1 cup heavy cream
4 tbsp butter
4 egg yolks
1/2 cup icing sugar
6 tbsp Cointreau or Grand Marnier
Cocoa powder for dusting

Raspberry Splash:
10 oz frozen raspberries
3 tbsp berry sugar
1 tsp fresh lemon juice

Directions

Line a 9- by 5-inch loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.

Whisk in the eggs yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight.

Raspberry Splash:
In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds.

Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates.

Serves 16

Shrimp Bruschetta with Red Pepper Aïoli

isabelle — Wed, 23 Jul 2008 21:43:26 +0000

Ingredients

1 tsp olive oil
1 large clove garlic, minced
1/2 tsp red pepper flakes
3/4 lb fresh-cooked, hand-peeled baby shrimp
2 tbsp capers, drained
12 thick slices fresh bread (sourdough, French or other artisan variety)
Red Pepper Aïoli (recipe follows)

Red Pepper Aïoli
1 sweet red pepper
1/2 cup mayonnaise
1/2 tsp very finely minced garlic
1/4 tsp sambal oelek or chili sauce

Directions

In a small saucepan, heat the oil over medium-low heat; cook the garlic and red pepper flakes until garlic starts to sizzle, but do not allow it to brown. Remove from heat and immediately add the shrimp and capers. Mix well and set aside.

Preheat the broiler. Cut two 2-inch triangles out of each bread slice. Place on a baking sheet and toast under the broiler until light brown, about 1 minute. Turn over and toast for 1 minute longer.

Spoon some of the shrimp mixture on top of each triangle and top with a small dollop of Red Pepper Aïoli. Serve immediately.
Makes 2 dozen

G.B. Chocolate Brownies

isabelle — Wed, 23 Jul 2008 20:41:30 +0000

Ingredients

1 1/4 cups unsalted butter
1 1/2 cups sugar
5 eggs
1/2 tsp vanilla extract
1 cup Dutch-process cocoa powder
1 cup all-purpose flour
1/2 tsp sea salt
Dutch-process cocoa powder for dusting (optional)

Directions

Preheat oven to 325°F.
In a saucepan, melt the butter over low heat. Add the sugar and cook, whisking constantly, until dissolved. Remove from heat and let cool before whisking in the eggs and vanilla. In a bowl, sift together the cocoa, flour and salt; stir into the butter mixture until just combined.

Pour into a buttered 9-inch square cake pan and bake until just set in the middle and slightly dry around edges only (do not overbake), about 15 minutes. Let cool completely. Dust with cocoa powder, if desired. Cut into 2-inch squares.

Variations:
Gillian is a purist and won’t consider adulterating this recipe with nuts or dried fruit, but I think scattering 1/2 cup chopped toasted hazelnuts or toasted pecans across the top before baking makes them even better. For a simple but fabulous finish to dinner, serve these with coffee ice cream dusted with cocoa powder.

Makes about 20 squares

Summer Gazpacho with Warm Focaccia Croutons

isabelle — Wed, 23 Jul 2008 18:51:40 +0000

Ingredients

10 vine-ripened tomatoes
1 English cucumber, peeled
1 sweet red pepper
1 red onion
2 large cloves garlic, crushed
2 tbsp red wine vinegar
1/2 cup water
1 tsp sea salt
1/4 tsp freshly ground pepper

Focaccia Croutons:
1 square focaccia, cut into 1/4-inch cubes
1 tbsp olive oil
1/2 English cucumber, finely diced
1 tbsp finely chopped chives

Directions

Quarter the tomatoes and place in a large bowl. Cut the cucumber, red pepper and red onion into 1-inch chunks. Add to the bowl along with the garlic; stir to combine. In a food processor blend the vegetables in batches until smooth. There will be bits of pepper and tomato skins floating around but don’t worry. Strain the purée through a sieve to remove the skins and seeds, pressing all the liquid and purée through. Stir in the vinegar, water , salt and pepper. Refrigerate the gazpacho until chilled. The gazpacho can be covered and refrigerated for up to 2 days, ready to serve.

Focaccia Croutons: Just before serving, toast the focaccia cubes in a dry sauté pan over medium-high heat, tossing, until golden brown. Drizzle with the oil and continue cooking, tossing occasionally, just until coated and crisp.

Ladle gazpacho into soup bowls and sprinkle each with some of the cucumber, chives and croutons. Serve immediately.
Serves 6